Corn Free Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you cut it into batons and roast it at high heat, something genuinely magical happens — the edges go deep golden and crispy while the inside stays tender and almost creamy. Coconut oil helps everything caramelize beautifully without any of the corn-derived additives that sneak into many cooking sprays and processed oils. Fresh rosemary and minced garlic coat every piece, so the flavor is bold and aromatic right down to the last fry. A pinch of turmeric adds a warm, earthy undertone and gives the finished fries a gorgeous golden hue. The key move here is spreading the batons in a single layer with space between them — that's what gets you a proper roasted crust instead of a soggy steam situation. A scatter of fresh flat-leaf parsley at the end brightens everything up and makes the plate look like it came out of a restaurant kitchen. These are the kind of fries that disappear fast, so consider making a double batch.
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Learn more →Ingredients
4 servings
- 1 large celeriac (about 2 lb), peeled and cut into ½-inch batons
- 3 tbsp coconut oil, melted
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp fine sea salt
- ¼ tsp ground turmeric
For serving
- 1–2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the celeriac batons with the melted coconut oil, garlic, rosemary, salt, and turmeric until every piece is evenly coated.
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